Pressure Cooker Banana Pudding
Indulge in the rich, creamy comfort of Pressure Cooker Banana Pudding, a quick and effortless dessert that brings a homemade classic to your table in no time. This recipe layers velvety custard made from whole milk, heavy cream, and ripe bananas over crunchy vanilla wafers, creating a dreamy combination of textures and flavors. The pressure cooker streamlines the custard-making process, ensuring perfectly smooth results with minimal effort. Enhanced with a touch of vanilla extract and topped with whipped cream for an extra indulgent finish, this pudding is the ultimate crowd-pleaser. Perfect for potlucks, family dinners, or simply satisfying a sweet craving, this no-bake banana pudding is a must-try for any dessert lover!
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Recipe Information
Ingredients
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 0.75 cup Granulated Sugar
- 2 Large Eggs
- 3 tablespoons Cornstarch
- 2 teaspoons Vanilla Extract
- 3 Ripe Bananas
- 1 box Vanilla Wafers
- 1 cup Whipped Cream
- 0.25 teaspoon Salt
Instructions
In a medium bowl, whisk together the granulated sugar, cornstarch, and salt to remove any lumps.
Add the eggs to the dry mixture and whisk until smooth. Set aside.
In a pressure-cooker safe bowl or insert, combine the whole milk and heavy cream. Whisk to blend.
Place the pressure cooker on sauté mode or preheat it on medium heat on a stovetop. Gently heat the milk mixture until warm, but not boiling.
Gradually whisk the warm milk mixture into the egg mixture, one ladle at a time, to temper the eggs and prevent curdling.
Pour the custard mixture back into the pressure cooker-safe bowl or insert and cover tightly with foil to prevent water from seeping in.
Place a trivet in the pressure cooker and add 1 cup of water to the bottom of the cooker. Position the foil-covered custard bowl on top of the trivet.
Lock the lid of the pressure cooker and cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
Carefully remove the custard bowl and whisk the mixture until smooth. Stir in the vanilla extract.
Let the custard cool slightly for 10 minutes before assembling the layers of the banana pudding.
Slice the ripe bananas into thin rounds. In a serving dish, layer vanilla wafers on the bottom, followed by custard, sliced bananas, and another layer of wafers. Repeat until all ingredients are used, finishing with custard on top.
Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours or until fully set.
Top with a dollop of whipped cream and additional vanilla wafers for garnish before serving.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 286.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 701 mg | 54% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
